maltese kusksu minestra soup
Maltese version of minestrone soup, this one using large Israeli couscous (kusksu) and chickpeas.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 1 - bay leaf
- 10 ounces diced zucchini
- 1/2 - red bell pepper, diced
- 1 cup peeled diced fresh pumpkin or butternut squash
- 4 cups chicken broth or vegetable broth
- 1 can (15 ounce) diced tomatoes
- 1 can (8 ounce) tomato sauce
- 1 teaspoon fennel seed
- 1 teaspoon dried mint
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1 pinch red pepper flakes
- - salt and black pepper
- 1/2 cup uncooked large israeli couscous
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- 2 tablespoons chopped fresh italian parsley
- 1/2 cup freshly grated parmesan cheese
How To Make maltese kusksu minestra soup
-
Step 1Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
-
Step 2Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
-
Step 3Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
-
Step 4Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
-
Step 5Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.
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